Head on over to One Green Planet to grab this yummy recipe!

I hope you all had great holidays and fun New Year’s celebrations! I had a great Christmas, spent in Whistler with my family and my boyfriend. It snowed the whole time, and I gave snowboarding a go. Our car was jam-packed so when we picked up a little Christmas tree there one was only one place for it…thanks Mom! We also had no room to bring up ornaments for the tree….but we are a festive family and thought of something suitable

New Year’s was also spent in Whistler and …

The other day it was one of my best friends birthday, and I was super excited to make some cupcakes for her! She works at Starbucks and I thought I would make some adorable Starbucks themed cupcakes. We also recently took a trip to Seattle and of course hit up Starbucks every single day!
I made a basic vegan yellow cupcake, filled them with a delicious caramel sauce, and topped them off with a swiss meringue buttercream. Of course if you make these, you’ll have to discreetly steal some supplies from …

It’s that time of year when I get to start baking for Christmas! I loooove Christmas baking, and I kicked off the season’s treats with these Lemon Lavender Shortbread. I’ve made this recipe a few times now and it takes the rich buttery taste of shortbread and pairs it up with the delicate scent of lemon and lavender. These are so unique- I bet your family and guests will never have tried a cookie flavoured with lavender before. The recipe is a snap to make, but do make sure you …

I was contacted by the company Olives & Things, a relatively new company made up of a Spanish woman and her Canadian husband with the intention of bringing 100% natural products of the Mediterranean and Spain to the world.
I was able to try the Cazorliva, a Spanish, cold-pressed extra virgin olive oil. I wanted to try it in a recipe that really focused on the flavour of the olive oil itself. I chose a Spanish tapa, “Pan con Tomate”. It’s basically toast with tomato and garlic and lots of delicious …

When I saw this recipe over at France’s Beyond the Peel, I knew I would have to make it! I love that it uses wholegrain flour, has honey in the icing, and 3 whole cups of zucchini! Not to mention the chocolate and espresso combination has to be one of my favourites!
Chocolate Zucchini Cake (adapted from Beyond The Peel)

1/2 cup melted coconut oil (or softened butter)
1 1/4 cup raw cane sugar (1 3/4 cup coconut sugar)
4 eggs (*I used Ener-G egg replacer for 4 eggs)
1/2 cup full fat yogurt (*I …

These cookies are semi-healthy, made with whole wheat pastry flour, wholegrain oats, natural peanut butter, and dark chocolate chips. I used Ener-G egg replacer instead of a egg, but I’m quite sure a flax or chia egg would work perfectly, too. Lastly, butter could be replaced with Earth Balance to make this recipe completely vegan.
Oatmeal Peanut Butter Chocolate Chip Cookies (adapted from here)

1/2 cup butter (or EB), softened
2/3 cup light brown sugar, packed
egg replacer for one egg
1/2 teaspoon vanilla extract
3/4 whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 …

 
I know I just recently posted a cupcake recipe….but really, is there such thing as to many cupcakes!?
For the last couple of years during the summer our town has been having outdoor movie nights. The most recent one was held in a park and the flick for the night was a 90′s classic- Jurassic Park. I knew I had to whip up a batch of dino- themed cupcakes! I used my favourite recipe for vegan chocolate cupcakes (again!) and decided on a cookies and cream flavoured icing. The Oreos in …

If you’ve taken full advantage of strawberry season, you’re probably wondering what to do with the strawberries that you’ve bought or picked by the bucketload. A sorbet is a light and simple way to use up all those strawberries and not lose an ounce of flavour. This sorbet is vegan and  uses maple syrup as the sweetener as well as organic unrefined sugar.

Strawberry Sorbet
makes about 1 quart

 2 1/2 pounds strawberries, rinsed and hulled
1 cup sugar
1/4 cup maple syrup
Pinch of sea salt

In a blender, purée the strawberries, sugar and syrup until …

These cupcakes are unique and delicious (and vegan!!). I love this recipe for chocolate cupcakes and I’ve used it many times before. This buttercream has a subtle flavour, almost hard to pinpoint, but it’s the aromatic spices of chai tea. If you aren’t concerned about these cupcakes being vegan, by all means replace the Earth Balance with regular butter.

Chocolate Cupcakes with Chai Tea Buttercream (adapted from Vegan Cupcakes Take Over The World)
Cupcakes:

1 cup almond milk
1 tsp apple cider vinegar
1/3 cup vegetable oil
3/4 cup sugar
2 tsp vanilla
1 cup all purpose flour
1/3 …